Sausages / Hors d'oeuvres

Pasta with Merguez Sausage, Radicchio, and Sun-Dried Tomatoes

with Merguez Sausage - Lamb Sausage with Spices



1 pound Merguez Sausage

​1 pound casarecce or other short pasta

Kosher salt

1/4 cup olive oil

1 large onion, thinly sliced

1 1/4 pounds radicchio, cored, coarsely chopped (about 7 cups)

1/2 cup thinly sliced drained oil-packed sun-dried tomatoes

Freshly ground black pepper


​Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 3/4 cup pasta cooking liquid; return pasta to pot.

Meanwhile, heat oil in a medium skillet over medium-high. Add onion and 1/4 tsp. salt and cook, stirring occasionally, until tender, about 5 minutes (do not brown). Add sausage and cook, stirring occasionally and breaking up sausage into small bits with a wooden spoon, until sausage is mostly cooked through, about 5 minutes. Add radicchio and 2 Tbsp. water. Cook, covered, until sausage is cooked through and radicchio is wilted, 3–5 minutes more.

Add tomatoes, sausage mixture and 1/2 cup pasta cooking liquid to pot with pasta. Season with salt and pepper, toss to coat, and add remaining 1/4 cup pasta cooking liquid, if needed. Divide among serving plates and top with pepper.

Photo credit: Chelsea Kyle